South Park Magazine

Recipe: Greek Inspired Shrimp Scampi

Nothing sets up a great meal like a unique appetizer to get the taste buds warmed up for the main course.

This Greek take on classic lemony butter shrimp scampi has a few steps; however they are simple and with the small appetizer size portion it makes this an easy go to starter.

The combination of briny olives, salty feta cheese, hint of wine and oregano pair perfect with seared succulent shrimp and create the perfect combination.

Spoon a shrimp with the sauce on a crispy piece of grilled garlic toast and you will be sure to double this recipe next time and call it a meal.

Make sure to have all of the ingredients ready because the cooking process goes fast and will be ready in no time or extreme effort.

Serves 4 as an Appetizer.


· 1 Tablespoon Unsalted Butter

· 1/8 Cup White Wine

· 1/2 Each Lemon-halved, juice of

· 1 Cup Heavy Cream

· 1/2 Teaspoon Kosher Salt

· 1/4 Teaspoon Black Pepper


· 8 Each 16/20 Shrimp-peeled and deveined

· To Taste Kosher Salt

· To Taste Black Pepper

· 1 Tablespoon Unsalted Butter

· 1 Teaspoon Olive Oil


· 1 Clove Garlic-fine chopped

· 2 Each Green Onions-thin sliced, separate whites and reserve green parts

· 2 Tablespoons White Wine

· 8 Each Black Olives-halved

· 1 Each Roma Tomatoes-diced and deseed

· 1/4 Cup Feta Cheese-crumbled

· 1/2 Teaspoon Oregano-dry


· 4 Slices French Bread-1” slices

· 1 Clove Garlic-fresh, peeled

Brush bread with oil, grill or toast, rub with garlic while warm.


Melt butter in a stock pot over medium high heat, add wine and cook until most of the liquid has evaporated. Add cream, lemon zest, salt and pepper. Cook cream until thick, do not boil. Keep warm on lowest heat setting until ready to finish the sauce.


Season the shrimp with salt and pepper, melt butter in a sauté pan over medium high heat and add the oil. Place the shrimp in the pan, cook until slightly crisp and golden, about 2 minutes, then flip.


As soon as the shrimp are flipped add the garlic, onions and white wine. Cook for one minute then add the black olives, tomatoes and feta cheese, stir to combine. Add the base, oregano and half of the green onions, stir to combine, remove shrimp and let sauce thicken, while stirring.

Place shrimp in a shallow bowl pour sauce over shrimp and top with remaining green onions. Serve with grilled garlic toast.